Slow Cooker Vegetarian Enchilada Casserole - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Non Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=118) +--- Thread: Slow Cooker Vegetarian Enchilada Casserole (/showthread.php?tid=162760) |
Slow Cooker Vegetarian Enchilada Casserole - tubeN2 - 10-01-2004 Prep: 15 min, Cook: 5:00. [ul] [li]3-1/3 cups canned crushed tomatoes, in tomato purée [li]1-2/3 cups chunky style prepared salsa [li]6 ounces tomato paste [li]2 lbs. canned black beans, rinsed and drained [li]1 lb. corn kernels, thawed if frozen [li]1/4 lb. canned diced mild green chilies, drained [li]1-1/2 Tbs. ground cumin [li]1/2 tsp. garlic powder [li]5 corn tortillas [li]2 ounces olive slices, drained[/li][/ul] Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only. [signature] |